I'm trying to clear out the fridge and freezer so I settled on things I can dip in Satay sauce. I highly recommend Ina Garten's Satay Dip which I have made countless times.

There was leftover Thanksgiving turkey in the freezer (a breast and a thigh, I think) that is currently defrosting that I will de-bone and cut into chunks for my boyfriend (I don't eat meat).

There is bunch of asparagus that I will be using for tempura. For the life of me I cannot remember where I got this batter recipe, but this is a basic tempura batter I use all the time:

1 1/2 cups flour

1/4 tsp baking soda

1/4 tsp baking soda

1 cup Club Soda

1 Tbl sesame oil

2 lemons, cut into wedges

Whisk together the dry ingredients. Add the wet and stir until combined but still chunky. Dip the vegetables and fry in peanut oil heated to 375 degrees. Fry in small batches for approximately two minutes and remove with a slotted spoon to a sheet pan lined with paper towels. Sprinkle with Kosher salt and freshly ground black pepper. Keep warm in a 200 degree oven until all vegetables are fried, then squirt with fresh lemon wedges when serving.

I will also be making fried tofu wedges for myself. Fried tofu is rather simple.

1 block of firm or extra-firm tofu

Flour (approx 5-10 Tbl)

Drain the tofu by cutting slits in the side of the package and dumping the liquid in the sink. Once drained put the tofu box in the freezer for at least four hours. Defrost the tofu either by placing it in the fridge overnight or in the sink for two hours. Cut it into wedges or triangles and blot the tofu with paper towels to remove excess moisture. Dredge the wedges in the flour mixed with Kosher salt and black pepper. In batches, deep fry the tofu in 375 degree oil until golden brown. Sprinkle them with more Kosher salt and black pepper. Keep warm in a 200 degree oven.